Hey everyone! For todays blog post I thought I’d share my recipe for cinammon rolls. These taste absolutely incredible(I was literally drooling whilst I was editing these pictures) and are also really quick to make(you don’t have to leave them to prove or anything). This is the perfect recipe for a rainy Sunday afternoon when all you want to do is light a candle and stay cosy! I think this is such a comforting food, the cinammon is SO warming and I can’t wait to bake these more. Enjoy!

Ingredients(for the dough):

• 280g self-raising flour
• 3 tablespoons of caster sugar
• 100g melted butter
• 2 egg yolks(at room temp.)
• 200ml milk
• 3 tablespoons of cinammon

Ingredients(for the filling):

• 3 tablespoons of ground cinnamon
• 150g dark brown sugar
• 50g caster sugar
• 2 drops of vanilla exract
• 3 tablespoons of melted butter

Ingredients(for the icing):

• 80g icing sugar
• 2 tablespoons of cream cheese
• 1 tablespoon of softened butter
• 1 teaspoon of vanilla exract

Recipe:

1. Preheat the oven to 180 degrees celcius and line a square baking tray with greaseproof paper.
2. Mix all the dry ingredients(cinammon, sugar and flour) in a bowl.
3. In a seperate bowl, whisk the melted butter and milk together first(this will stop the eggs from scrambling) before adding the egg yolks and vanilla extract.
4. Mix the wet ingredients and the dry ingredients together to form a dough. Flour a surface and use floured hands to transfer the dough to the surface. Use a rolling pin to roll the dough out to a rectangle, about 30 x 25cm.
5. Mix the cinnamon, dark brown sugar, caster sugar, vanilla extract and buter together to create the filling. Use a spatula to evenly spread the filling out over the dough.
6. Cut the rectangle lengthways into 8 even strips(see picture below) before rolling up(like a swiss roll) to create a ‘swirl’ and put them in your prepared baking tray.
7. Once you’ve finished rolling up all your dough with filling, glaze them with a bit of milk before putting in the oven for around 30 minutes or until golden brown.
8. Whilst the cinammon rolls are in the oven, you can start on the icing. Sift the icing sugar into a bowl before making a well in the centre and adding the cream cheese and butter. Slowly incorparate the two together until you get a smooth consistency. Finally, stir through the vanilla extract. Transfer the icing to an icing bag before cutting the end of and drizzling over the cinammon rolls.

Rebecca Rose x

Instagram – @thatrebeccarose

Pinterest – @thatrebeccarose